Can you make this without eggs? Love the texture. Using the healthy fat found in egg yolks, in your baked goods will have the same wonderful effect on human hair. Hubby is lactose & gluten intolerantÂ. I also reduced sugar to 1/2 C and butter to two Tbs. Â Still delicious mind you…Do you think this is because I mixed them by hand? Came out pretty good! Â she loves milk chocolate so only time I use it is in these. Stir in the chocolate chips. My husband was recently diagnosed with diabetes and finding good recipes that I feel good about making for him is challenging. I made these and they were delicious! Or not at all? Perfect & healthy. If I choose to make them again, I will add 1/2 tsp of salt and see if that is better. ???????? Bake it for my breakfast but hubby and kids finished them in an hour. Thank you x. Recommend a shorter cook time, though. or do I need to specifically find one that says that on the bag?Â. Â I also added some lemon zest!Â. In a separate bowl, whisk together the coconut oil, vanilla, and vanilla crème stevia. I can see myself making these weekly! Preheat oven to 350 degrees. Still good, but not like a traditional muffin or cupcake. I made them again and added salt as per some reviews and still not great. LOL, To make your own cake flour, Put two TBS of corn starch into a 1 cup measuring cup, then fill it with all purpose flour. Even if pumpkin isn’t your favourite thing in the world. So yummy! I was putting the recipe ingredients into WW recipe builder so I could count the muffin for my day. I dunno. Â So good! So fluffy they could be a cup cake. Beat in the pumpkin, yogurt, melted butter and vanilla until smooth and creamy. Â Taste delicious and like a super sweet dessert treat. This is great for breakfast/snack ð Â. One half added shredded apple and cinnamon then topped with cinnamon sugar. Trying to make these more low carb. Welp, I know what my breakfast is gonna be for the next weeks… those are perfect! Â I think these are delicious and plan on making them often do I figured Iâd enter them.Â, Can you use dairy free greek yogurt? Hi… could you tell me what 13/4 cups flour is in grams please? I loaded this into my weight watchers recipe builder with 1/2 cup sugar and 2 Tbsp butter and it came out to 8 freestyle points. As someone else said, be generous with the cooking spray! Or whole wheat cake flour? Iâve made these twice now with almond flour. I actually tripled the recipe so I could have some to freeze and added a cup less of flour afraid they would be too dry and they turned out so perfect! Dairy free ;( no dairy milk . Thank you for all you do for us. Â Muffins tasted like whole wheat chocolate chip bread. Thanks for another great recipe! We make these often. So tasty and filling. I also used just plain full fat yogurt instead of Greek yogurt and they turned out really well. Just made these with whole wheat flour! Â 1 Tbsp of chocolate chips is 4 points. There isnât both? I made this recipe using a muffin top pan. Let me know how they come out if you try it! The muffins are fluffy. Converting 9 tbsp to a heaping 1/2 cup worked out very well. Â How do I adjust the nutritional value? Here are a few more fantastic pumpkin recipes for you: 1/3 cup Plain Greek Yogurt, (or regular yogurt). These are delicious! Â Also….the 1/2 tbsp of vanilla seemed odd…I have never owned a 1/2 tbsp measuring device! Could you use a flavoured greek yoghurt and adjust the sugar? Any ideas on how to reduce the sugar or slip in something healthy for kids? Mine were also tasty, but still more of a spongy texture than moist. And as shown in the pictures, mine were still light colored (not golden brown all over) once baked. Probably due to using cake flour vs all purpose flour.Â, Mine were a different kind of texture too. Gina! I really donât like chocolate too much so I replaced the chocolate with fresh raspberries. Next time I think Iâll try using stevia or another type of sweetener. Can I leave out the eggs or what can I substitute eggs with? In a bowl, combine the flour, baking soda, and salt. Â I used 1 tsp, which is a more traditional measurement. My kiddos and I have made these a bunch of times! At first I wasn’t sure if they were sweet enough so i topped them with a sprinkle of raw sugar. MyFitnessPal has a great recipe builder function. Followed the recipe exactly & they came out looking just like the picture! These Chocolate Chip Pumpkin Muffins â¦ Could you substitute the yogurt with pumpkin purÃ©e? Baking has never been my strength ð. I made these using less sugar and Danon Light n Fit peach yogurt. Sounds delicious!!! sorry, not much of a baker! Hi, Iâm Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. For my flour I used einkorn flour. I will definitely be making these again. Any idea what the almond flour did to the points? I loved trying it out and it seems much healthier than other muffins! They have a wonderful taste and not too sweet. Both yielded dense, super moist delicious muffins. I accidentally bought whole milk Greek yogurt so I switched the chocolate chips to blueberries. I want to make this but all my muffin tins are packed away. Oops, sorry Gina – just noticed this question has been asked! Haven’t disliked ANYTHING yet of yours that I have tried. Made these last week. Next time I am going to try them in mini muffin tin, Pop three or four of them in Ziploc bags, and store them in the freezer. Â Just google it! Just made these – they are in the oven! ð. Thank you for another wonderful recipe. And I’ve even included some options for making them healthier if you’d like. Â Or is it a typo, meaning 1/2 TSP? !Â, Â I am Â making breakfast for my niece’s baby shower, and I thought these might be a nice choice on the menu. I’m not sure if it’s this recipe or in particular or the new brand of flour (used a different one previously) but I am IMPRESSED! Double this recipe and stick a few dozen in the freezer for breakfast, brunch, snacks, or even dessert later on! Best muffin recipe ever. Â Iâm far from a baker so I donât know what difference it would really make, I just noticed the mixup in words so thought I would suggest it. All-purpose flour is fine. Is cake flour by definition self rising? The next time, I switched back to Greek yogurt. Preheat oven to 375Â°F. chip muffins to date! Â Subbed banana for some of the sugar and used a little less than 3 TBs ghee since thatâs the only no-salt I had. Iâve used the Truvia Baking Blend before and I like it in baked goods. Did you use 9 TBSP of blueberries or just eyeball it? we were out of greek yogurt so i did it with lebni. I like to roast fresh pumpkin because it’s easy. I just made them using mini muffins and mini chocolate chips! Will let you know !Â. Â On the plus side, these muffins Â are super-moist, and the trick of spraying the muffin liners worked like a charm. Chocolate Chip Pumpkin Muffins. I’m confused ! These are such great treat!!! The recipe made 19 muffins.Â. Thanks for letting us know! I did not over mix the batter! These muffins were amazing! Your family is quite lucky!! With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop). Sorry guys, I haven’t tried, let me know if you do! We swapped the chocolate chips for farm fresh blueberries that we picked yesterday and they were A-MA-ZING. Bakery style, warm, melt-in-your-mouth fun! Be sure to spray, spray, spray your liners. Do you think the muffins would be good?Â. One half added orange zest and mini dark chocolate chips. How would it change point value? Â I am not sure if adding salt will make any difference as some had mentioned. I have not tried, aquafaba (the liquid from the chickpeea jar) may work, My daughter is also allergic to eggs! ?ââï¸ Any ideas how to make them better?Â, Looks great! Any suggestions for high altitude? These taste super yummy and look beautiful too! Will definitely be making these again! !â¥ Keep them (recipes) coming. Was it 100% or maybe 0% fat? I would add some more leavening to this if you add the cocoa powder. Self rising cake flour is isnât available at my store, is self rising flour ok? I would like the answer to this question too?? These are delicious! Thanks Gina. Made them with GF flour and mini chocolate chips. As usual, I reduced the sugar, the batter seemed very thick, so I added a little bit of coconut milk. Â I also substituted trivia cane sugar blend Â for regular sugar. Thanks! Trying to peel it before cooking it is just an exercise in frustration! Perhaps with a flax egg?Â. I am so loving this recipe. Any idea if I could use frozen blueberries? I havenât had cake flour to make any of them so I do the cornstarch thing. It is all I have on hand. Everyone loved these! Perfect to make ahead for breakfast! Thanks! I followed the recipe exactly as posted (used whole eggs though) and these are delicious! Next time, I’ll use the right amount of yogurt and hopefully they won’t be so dense next time lol. I am going to try this recipe next week but with blueberries instead of the chocolate chips. Â Will definitely make them again. Made them today and they came out awesome. My kids aren’t huge breakfast people… a muffin and a piece of fruit hits the spot! I have not tested them, let me know how they come out if you do! Thanks!! Â What should the oven temperature be and how long? Also, I put less sugar and subbed 1/4 cup of yogurt for unsweetened apple sauce and it tasted great and light ! These yogurt chocolate chip muffins were such a hit with my daughter Madison! I just made these with blueberries instead of chocolate chips and the kids loved them. My grandma used to buy in a box, similar to nodical bisquick types box, but I think it was red. Im not a fan of yogurt like I donât like it at all but it worked nicely in this recipe. It came up to 6 fp. Are you putting in the nutrition info in the calculator or building the recipe in the recipe builder? I made a lemon poppy seed Â version with the same muffin base, but instead of chocolate chips, I added 2 tablespoons of lemon zest, 2 tablespoons poppy seeds, and 2 tablespoons lemon juice. That’s what I do too! I followed the recipe exactly and did not overmix my batter but my muffins are too dense, almost rubbery in texture. Used the ratio of cornstarch to flour and sifted it to make cake flour though. They love them – and there are few things that these three teen (one tween) boys agree on. Thank you for the modifications with less sugar and less butter. Recipe made 21 muffin tops. Great afternoon snack for my kids. While they are light, mine were sort of a spongy texture. My ricotta cheese chocolate chip muffins have been so popular, they inspired me to try a Greek yogurt version. Could you sub blueberries for the chocolate? Set aside. Try these! Thanks for another great recipe, Gina!Â. Can you tell me the point breakdown? The SmartPointsÂ® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. You will need to cook the pumpkin, puree it, and strain it before using it to bake with. of lemon juice and they are delicious! Hello! Thanks. I was happy they turned out so good. Notify me of follow-up comments by email. I am entering these into my WW app and they are coming up 8 points. If you added 1/2 cup cocoa powder they would be even richer so I think exactly how much you add will depend on preference. They were so good ð, I am trying recipe with dried blue berries added lemon zest. Hola que tal, puedo cambiar a yogurt plain, y harina sin gluten pero que cantidad serÃ¡ en ambos casos. For every 1 cup of flour remove 2 Tbsp of flour. Can I use whole wheat pastry flour and coconut sugar? I am happy to still be able to make many Skinnytaste recipes with minimal tweaking. Thank You! Stir in the pumpkin purée and Greek yogurt, mixing until no large lumps remain. Pumpkin puree is not the same as pumpkin pie filling – although the cans look the same! Really good but too many in my opinion so will try 3/4 cup next time.Â. Great and yes, spraying the liners is a must! Add pumpkin, â¦ These muffins are a huge hit in my house. I made them this afternoon (snowy, cold winter day here), and my husband and I will be enjoying these all week for breakfast. Thanks again for another great recipe.Â, I ordered Presto Self Rising flour last week so I could make these and it looks like the recipe has been changed?!? I used regular all-purpose flour and the muffins turned out just fine. In a separate bowl, mix the pumpkin purée, greek yogurt, maple syrup and coconut oil. Pulled mine out at 15.5 mins and they couldâve done with one minute less.Â. All I had on hand was all purpose flour, so I cut the flour down to 1.5 cups and added a little more yogurt and the batter was perfect; also substituted blueberries for the chocolate chips – – so good! They came out great, likely a little denser but with more protein! I used whole eggs and made my own cake flour by swapping 3 Tbsp of flour for cornstarch. I use regular flour and add 2 & 2/3 tsp of baking powder and 1/3 tsp of salt to make it cake/self rising. If you cut back the sugar and the butter, how many calories is each muffin? Â Thank you.Â, These were AMAZING and a huge hit by the entire family! My husband starts a new job Monday and I can’t wait to give him some grab and go breakfast options! So you think you could cut half of the flour and add steel cut oats? Thanks so much! Set aside. I used Cup4Cup and the dough was EXTREMELY thick. Do you recommend a particular butter- looking for healthier option- thanks! Definitely need to use cooking spray.Â. Anyway, the dough tastes really good, so i hope theywill turn out great. Preheat the oven to 350F and grease 12 muffin liners. I substituted frozen blueberries. I cooked them at 375 for 11 minutes. This post contains affiliate links. Lightly spray two muffin tins with non-stick spray and set aside. I also used blueberries instead of chocolate chips. If you’re using fresh pumpkin for these chocolate chip pumpkin muffins instead of canned pumpkin it will still use the same amount. Not too sweet, which I love. Mine came out with almost a rubbery outer covering because I used too much cooking spray (as another person advised). Definitely adding to our breakfast rotation. Last time around I replaced the sugar with mashed bananas and butter with avocado. What temp and how long do you think the would need ?Â, Could these be made egg free? Iâm sure this one is great also, but I wanted to share a quick and easy How do I make these without a hand mixer? and I made them with gluten free flour! Excellent taste and texture. Â For people wondering I used same amount of flour just used Bob Mills almond flour. My daughter is allergic to eggs. Made this this weekend but the batter was super thick and the muffins did not come out very moist like I normally like my muffins. Or cake flour? To freeze muffins, place cooled muffins in a ziplock bag for up to 1 month. Recipe is for regular but i make mini ones all the time for my toddler! Thatâs huge considering sheâs pretty picky, and perfect as I found a new make-ahead breakfast recipe to add to my rotation. This makes 1 cup of self-rising cake flour. My 7 year old is currently eating her second muffin in a row and commented that I shouldn’t tell her Â dad about them because she doesn’t want him to eat them all so I would say these were a success. We made them in a mini muffin pan (makes 24) and baked for 13 min. Â I also use any milk chocolate lying around and use its NI to adjust weight to maintain same point value. This is my new favorite recipe for breakfast! Even my picky husband couldn’t tell that they were WW friendly. These are awesome. The flavour is a bit strange, you can really tell there is yogurt in them, which I usually like but in these it just didn’t work. However, I’m wondering how this changes the points since berries being fruit are “free” as compared to the chocolate chips. In a medium bowl, whisk together the pumpkin puree, yogurt, oil, eggs, and brown sugar until they are well-combined and no lumps remain. I just moved and can’t find my muffin tin yet BUT I found a loaf pan ? I’m not sure why he’s eating candles and knows this, but he’s wrong. but I just made these and they are unreal. Anytime I use yogurt when baking, it comes out bad. Iâm using this as a weight watcher recipe and figure this muffin is now between two and three points. I had some extra so I ended up with 12 regular muffins and 12 mini muffins. I did cut back on the sugar (used 1/2 cup); everything else was the same. Are these full size or mini muffins pans?? The only accurate way to determine any recipe’s SmartPointsÂ® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points. This recipe was adapted from the Little Sweet Baker.. Same thing with me. chocolate chips, and used a blend of whole wheat flour and Kodiak baking mix instead of cake flour. THANK YOU! Line a muffin tin with 12 muffin liners and spray with oil. Let cool before eating. Iâve added different flavorings in as well and theyâve always turned out just as good!Â. Â They remind me of eating a piece of chocolate chip cake. I never leave comments on recipes Ive tried. Also delicious! Made these muffins and they are rather rubbery in texture and besides the chocolate, not a whole lot of flavor. Rating: 4.65 stars 26 Ratings. My kids love ’em and I feel satisfied after just one. The second half was made with 6 oz of blueberries and lemon zest/juice. I used a mix of AP flour and white whole wheat flour and followed Sally’s Baking Addiction’s cake flour substitute recipe [https://sallysbakingaddiction.com/cake-flour-substitute/]. One question, might be a dumb one – could I use blueberries in a batch and would they turn out like blueberry muffins? I also used some silicone “liners” and they came out beautifully. These muffins are SO good. I believe there has been a miscalculation for the freestyle points. These muffins will for sure be my favourite for a long long time. 3 tablespoons of cornstarch sifted into AP flour will do the trick! Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute. These are delicious. My husband….not so much. Thanks for this! The Freestyle Points are 7 and the Points Plus (+) (an older program from WW) is 5. ð. Moist, just sweet enough and filling! I’d love to be able to make these because despite the fact that they are a bit dense, they are delicious. Very good and easy to make. Gina, Can you cook these in an air fryer ? Not quite sure what went wrong. Â They were delicious. Â I only used 1/2 cup of sugar and added frozen blueberries instead of chocolate chips, I used what I had left in the bag which was more than 9 tbsps. Absolutely delicious!!! What does âÂ 10 ounces 1 1/4 cupsâ mean?? Finally a muffin recipe I can enjoy!! Is the batter supposed to be like that? You didn’t use cake flour??? Cut it up into pieces, scoop out the seeds and roast it until it’s tender. Canât wait to try with fruit!Â. Is all-purpose flour OK or is cake flour needed? *I did add a pinch of salt both times and opted to not use liners the second time.Â. Made them many times. Not bad! Wow! I used whole wheat flour and that was all I could taste. Awesome Iâm going to try them with blueberries! That way, I can grab one in the morning and put them in my lunch box, with a salad. Nutrition Information is estimated based on ingredients used and may not be exact. Has anyone tried oat flour with these muffins? I made these yesterday. Your recipes are amazing! They are delicious. Great texture and perfect level of sweetness!Â. Thank you for all the good recipes! Place the oats, flours, pumpkin spice, salt, baking powder and soda into your blender or food processor. Did my 5am brain think to check for all ingredients before starting? I have also modified into lemon blueberry by omitting chips and adding the juice and rind of half a lemon + fresh blueberries. Also, did you use the same amount of sugar? Before I take them out they are domed, light brown and beautiful. @Michelle, Iâd love to try your substitutions! The texture isn’t as light and fluffy as it probably is with egg whites, but my three young girls gobbled two batches up with the flax eggs and are begging for another batch ð. Is it 1 1/4 cups of Greek yogurt? The recipe is simple (though it does take a few bowls). I put 1/2 teaspoon. Do make sure to strain your fresh pumpkin before baking with it as it has a lot more liquid in it then canned pumpkin does. Hi Gina, Looked up Food52, there is only recipe for cake flour & self rising flour but not self rising cake flour. Will try blueberries next time as I prefer them to chocolate chips. What is the difference with cake flour. Anyone else get 8 points for each one? I enjoyed.Â. Extremely easy to make with 1 can of pumpkin puree. can you use almond flour instead of cake flour, Holy Moly, Gina… these muffins were DELICIOUS! Baked Oatmeal with Blueberries and Bananas, Chocolate Chocolate Chip Banana Muffins with Glaze. Made these using Liquid egg whites. Gina you NAILED IT with this one. Â Waiting in the blueberry and raspberry to come out of the oven now!!! Â I also make several recipes from this website and have the most recent cookbook and have loved everything I have made so far. Hi, Is it possible to put in the metric measures as I don’t understand Cup measures. I love them. How much apple sauce did you use for the butter? I’d love a GF version since I’m allergic to wheat. 2nd I tried the ricotta cheese version – they were dense and didnât rise. As stated in your notes, next time I will try the less sugar version. I just did tonight and they were delicious! Bake at 375Â° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Greek Yogurt Chocolate Chip Muffins, Yogurt Chocolate Chip Muffins, yogurt muffins chocolate chip, yogurt muffins recipe. Thank you. Could I be doing something wrong? Delicious! Just my thoughts. i also cant use brown or rice flour either ð. Â. I tested them with cake flour (not self rising) and they were perfect. Just made these and subbed almond flour. Which is correct? Read more at https://www.skinnytaste.com/yogurt-chocolate-chip-muffins/#fFXxmQqK2IpusuZS.99, Hi Irene! These are delicious. The flavor of the muffins is good – they are very, very light. Â Job well done! Perfect sized to add variety to his plate. Thank you so much. 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